With bananas close to $15 a kilo here due to the Queensland floods I can only drool longingly at Joanne's incredible banana based feast. The bread is spiced with cinnamon and made with mashed bananas and peanut butter while the sandwich filling consists of sliced banana, chocolate sauce, peanut butter and jam.

Graziana has been inspired by Moroccan Tagines to create this delicate appetiser sized version. The chicken is flavoured with garlic, ginger, cinnamon and chilli pepper with a touch of sweetness coming from dried apricots. It's served in a glass on a bed of fluffy couscous.

There's a lot of love in these beautiful Easter Cakes - from the special significance of the moulds to just how wonderful it must be to find one of these hidden in your home. Brii also has a recipe for a gluten free version of this cake.

A terrific idea for those coming into summer - Ela shows how easy it is to make your own popsicles. It's a simple mix of pureed fruit, in this case sweetened Jack fruit, milk and sugar that is piped into plastic bags and left to freeze overnight.

My mother absolutely adores nespole, in fact we even have a tree in the garden, so when it fruits I'm going to have to try this recipe. Elly has roasted the Loquats in a mix of jam, sugar, cinnamon and orange flower water so they soften and form a sweet syrup and while you could very happily eat them in this state, she then uses them to top ricotta filled meringues.

Mahlep is the Greek/Middle Eastern spice made from the St Lucie Cherry that when baked creates a "delightful, delicately sweet, nutty, cherry-almond fragrance". Susan has used it to create an authentic and utterly gorgeous Greek Easter Bread called Tsoureki.

While we most associate Quinoa with savoury dishes, Soma challenges our perceptions by creating this stunning dessert. Taking influences from Tapioca Pudding, the quinoa is cooked in a mix of milk, half and half and sugar until it thickens. Nuts and rosewater are added to the cooled pudding before it's then served topped with fresh pomegranate and rose petals.

I do love red lentils in soup and Janet's description has me searching for the nearest spoon "red lentils are simmered into a creamy yet chunky soup, that is complemented by a smoky cumin-tomato broth; yet becomes a light soup with the fresh lemon juice. The cilantro is stirred right into the soup and adds the brightness that makes this soup so special".

Lately I've been making one curry a week so Annie's dish immediately got my attention. The chicken is first marinated in a fragrant blend of Madras curry power and lemongrass. A spice paste is made from red chillies, shallots and garlic - this is cooked for a few minutes to release the aromas and then the marinated chicken is added. The final important ingredient, tamarind liquid.

When I see ingredients like Wild Garlic I immediately begin fighting the urge to hop on a plane to the UK so I can forage and find it for myself. There's a feast of wild garlic recipes on Mangocheeks blog to enjoy but for WHB she's shared this magnificent Wild Garlic Hummus - a simple blend of chickpeas, lemon, olive oil, tahini and fresh wild garlic.

I've hope you've enjoyed this round-up as much as I have - if I've left anyone out or if there are any errors, please just drop me a line and I'll fix it right away.

I look forward to your company next week when Min from Honest Vanilla is our host.